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Tomato soup with pesto toasties recipe

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There's nothing more comforting than a bowl of tomato soup, but add in a sprinkle of cheese on top and a pesto toastie for dunking, and you're really onto a winner family dinner! See method

Serves 4
514 calories / serving
Vegetarian

Ingredients

1 tbsp vegetable oil
1 red onion, finely chopped
1 medium carrot, finely chopped
pinch dried mixed herbs
2 x 400g tins chopped tomatoes
1 vegetable stock cube, made up to 200ml
150g Creamfields Red Leicester cheese, grated
2 tbsp Free From green pesto
8 slices H.W. Nevill’s wholemeal bread
40g unsalted butter

If you don't have red onions, try using white, brown or spring onions

Each serving contains

Energy
2140kj
514kcal 26%
Fat
29g 41%
Saturates
14g 72%
Sugars
13g 14%
Salt
2.5g 41%

of the reference intake
Carbohydrate 38.8g Protein 19.7g Fibre 8g

Method

Heat the oil in a large saucepan. Fry the onion and carrot over medium heat for 5 mins or until beginning to soften. Add a pinch of dried mixed herbs and season with salt and black pepper.
Pour in the chopped tomatoes and vegetable stock and bring to a simmer. Cook for 10 mins, stirring regularly. Take the pan off of the heat and blitz smooth with a handheld stick blender.
For the toasties, spread about ½ tbsp of pesto on to one side of the bread for each sandwich. Top with a large handful of grated cheese and sandwich shut. Melt some of the butter in a frying pan and cook the toasties for 2-3 mins on each side until crisp and golden brown. Let stand for 2 mins before cutting, so that the cheese can continue to melt.

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